Cornbread Dressing With Sausage And Fennel Recipe

Ingredients

3 tablespoons unsalted butter, melted, cooled, plus more for baking dish

1⅓ cups all-purpose flour

1⅓ cups cornmeal

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon kosher salt

¾ teaspoon baking soda

3 large eggs, beaten to blend

1 cup buttermilk

½ cup whole milk

Preheat oven to 350°.

Butter an 8x8" baking dish.

Whisk flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl.

Whisk eggs, buttermilk, and milk in a medium bowl. Whisk egg mixture into dry ingredients until just combined (batter will be slightly lumpy).

Mix in 3 Tbsp. butter.

Scrape batter into baking dish and bake cornbread until a tester inserted into the center comes out clean, 25-30 minutes.

DO AHEAD: Cornbread can be made 1 month ahead. Wrap tightly and freeze.